Wash hands with soap and water.

Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.

Remove the excess water from the grated potato by squeezing or wringing it out using a clean tea towel.

In a medium bowl, crack the egg and beat lightly. Add the potato, cooked lentils, garlic, Parmesan cheese, hot sauce, salt, and black pepper. Stir until combined.

Heat a large skillet over medium heat and add a generous drizzle of oil. Working in batches, add clumps of the potato-lentil mixture, slightly flattening to make half-inch thick disks. Cook for 4 to 5 minutes per side until deeply golden brown.